Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1887-03-02
HOUsEWKFELY MATTERS.
AnRANGE CAKE.

One-balf cup OF butter; stir to g
cream: then gradually add two cups
of powdered sugar. Beat separately
the volks and whites of five eggs, re-
serving the whites of two for the frost-
ing. Stir the yolks with the butter
and sugar, and then add the grated
rind of an orange and all the Juice ex-
cept one tablespoonful and one half q
cup OF cold water. Mix two teaspoon
fuls OF baking powder with two and
one.half cups OF flour and sift twice.
Stir the flour in gradually and beat
well: then add the whites of the eggs,
beaten to astifffroth. Bakeln layers.
Use the whites of the two eggs and the
spoonful of orange juice reserved from
the cake to make q frosting to put be-
tween and on top Of the cake. 1t
will require about two small cups OF
powdered sugar.
CUP PUDDING.
Make q batter as If for watf1es.
To ore pint OF milk allow two
eggs and enough flour to thlcken.
One teaspoonful OF baking powder
should be stirred into the -four. Full
a sufficient number of teacups with
this and with fruit if you wish, cur
rants and raisins in layers. Then set
the cups in q steamer and let the
water boil underneath for q full hour
serve while hot with sugar and but
ter sauce or cream. Jam or chopped
apples can be used in place of currants
and raisins.
WHITE GRAVY FOR FISH.
Put into q pint of boiling water.
or the water the fish has been
boiled in, q small bunch of savOry
herbs, little piece of lemon rind,
four cloves, four peppe1corns and
q little salt, letting them come
to simmer, and then strain;
stir into the liquid g. tablespoonful OF
flour, with two ounces of the best
butter, mixed smoothly together. Let
it boil five minutes. Chop hard
boiled egg and put III tureen with
the gravy.
TO COOK A HAM.
Boil the ham three or four hours,
according to size; then skin the whole
and fit it for the table; then set in the
oven for halt an hour, cover it thlckiy
with pounded rusk or bread crumbs
and set back for half an hour longer.
Boiled ham is always improved by
setting it in an oven for nearly an
hour, till much of the fat dries out,
and it also makes it more tender.
POTATO PUDDING.
One pound of potatoes latter they
are boiled and strained), peel before
boiling; one pound white sugar, three
fourths pound OF butter, SIX eggs,
yolks and whites beaten separately;
the whites must be stiff enough to
Bake in crust without top. If it
browns too rapidly in baking, cover
with 81 eased paper.
FIG PUDDING.
Six ounces of fresh grated bread
crumbs, six ounces of suet chopped
fine, five ounces of sugar, one-half a
pound of figs chopped ine, one cup OF
sweet milk, one half glass Of brandy,
one-half nutmeg, one-half tea
spoonful Of soda, one teaspoonful OF
cream tartar and three eggs. Steam
three hours and serve with wine sauce
FRUIT SNAPS.
One and a half cupful5 Of sugar, one
OF butter, one-half cupful of molasses,
three eggs, one teaspoonful OF SODA,
one cupful of raisins, one of currants,
one tablespoonful of ginger, one OF
cloves, one Of cinnamon, one OF all
spice, sufficient -four to roll out as
soft as can be cut. These will keep
several anonths.
COOKIES.
One cup of butter, two cups Of sugar,
three eggs, two teaspoonfuls each OF
baking powder and boiling water, and
-four enough to knead as soft as can
be rolled out.
SPONGE CAKE.
-Four eggs, one tumbler each OF white
sugar and flour, two tablespoonful OF
sweet milk, one teaspoonful of cream
of tartar, one-half teaspoonful OF
soda, lemon and salt.